Lean lamb fillets are very tender and super quick to cook. Slices of roasted kumara are also delicious with this salad.
Serves: 4
INGREDIENTS
2 medium eggplant, sliced 1cm thick rounds
olive oil
600 grams lamb fillets
1 tablespoon ground cumin
250 grams green beans, blanched
200 grams feta, sliced
20 black olives, halved
½ cup roasted whole almonds, roughly chopped
basil or mint leaves, to garnish
sea salt and ground pepper
Dressing
2 tablespoons basil pesto
3 tablespoons olive oil
2 tablespoons lemon juice
METHOD
Preheat the oven to 180°C fan bake.
Brush the eggplant on both sides with oil and season. Place on a lined baking tray and roast until tender and golden.
Sprinkle the lamb fillets with salt, pepper and cumin. Heat a little oil in a sauté pan and cook for 5 minutes for medium-rare lamb, or until done to your liking. Set aside, lightly covered, for 5 minutes.
Dressing: Whisk everything together in a bowl.
To assemble: Place the eggplant and beans on plates. Place sliced lamb and feta on top, along with the olives and almonds. Drizzle the dressing over and garnish with herbs.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.